INGREDIENTS

1 quart strawberries
1 quart red raspberries
1 pint blackberries (any type)
7 cups sugar
½ teaspoon butter or margarine, if desired (added to reduce foaming)
1-3 oz. Pouch Certo Liquid Fruit Pectin

DIRECTIONS:

Wash 8 half-pint or 4 pint jars.  Keep hot until needed.  Prepare lids as manufacturer directs.

Discard stems and crush enough strawberries to measure 2 cups of crushed berries.

Crush enough raspberries to measure 1 cup.  Crush enough blackberries to measure 1 cup.

Add the prepared fruit to a 6 or 8-quart saucepan.  Stir in the sugar and butter or margarine.  Stirring constantly, bring the mixture to a full rolling boil ( a boil that doesn’t stop bubbling when stirred) on high heat.

Stir in pectin quickly.  Return the mixture to a full rolling boil and boil exactly 1 minute, stirring constantly.  Remove from heat.  Skim off any foam with a metal spoon.

Ladle the jam into 1 jar at a time, leaving a ¼-inch headspace.  Wipe jar rim  with a clean, damp cloth.  Attach lid.  Fill and close remaining jars.  Process in a boiling water canner for 10 minutes (15 minutes at 1000-6000 feet: 20 minutes above 6000 feet).